JP2006250461A - Cooker - Google Patents

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JP2006250461A
JP2006250461A JP2005069072A JP2005069072A JP2006250461A JP 2006250461 A JP2006250461 A JP 2006250461A JP 2005069072 A JP2005069072 A JP 2005069072A JP 2005069072 A JP2005069072 A JP 2005069072A JP 2006250461 A JP2006250461 A JP 2006250461A
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heating
cooking
chamber
air
cooking chamber
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Takeshi Inada
剛士 稲田
Izumi Yamaura
泉 山浦
Hajime Miyata
肇 宮田
Kunikazu Kuchino
邦和 口野
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Panasonic Holdings Corp
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Matsushita Electric Industrial Co Ltd
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Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooker for heating and cooking cooking objects with air heated to a high temperature while reducing the degradation of cooking performance. <P>SOLUTION: The cooker comprises a cooking chamber 2 for storing cooked objects 3, a heating chamber 9 having a heating means 10 for heating air, a blow-out hole 14 via which the air is fed from the heating chamber 9 into the cooking chamber 2, a suction hole 15 feeding the air from the cooking chamber 2 into the heating chamber 9, a blowing means 11 for exchanging the air between the cooking chamber 2 and the heating chamber 9 via the blow-out hole 14 and the suction hole 15, and an exhaust passage 16 for connecting a body in communication with the outside of the body. The blowing means 11 is provided in the heating chamber 9. One end of the exhaust passage 16 is connected between the blowing means 11 and the suction hole 15 or between the heating means 10 and the suction hole 15, or to the cooking chamber 2 near the suction hole 15, thus preventing the leakage of the heated air from others than the exhaust passage to the outside of the heating cooker during cooking process. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

本発明は一般家庭で魚、肉等の被調理物を加熱調理する加熱調理器に関するものである。   The present invention relates to a cooking device for cooking food to be cooked such as fish and meat in a general household.

従来、この種の加熱調理器1は、図9に示すように、調理室2内に、主に輻射熱により被調理物3を上方から加熱調理する第一の加熱手段4、主に輻射熱により被調理物3を下方から加熱調理する第二の加熱手段5を有しており、被調理物3は、被調理物3を載せる焼き網6、焼き網6を支持する受皿7および受皿7と一体になった扉8とともに調理室2内に収納されるものである。また、扉8は、調理室2の前面開口部を覆うものである。   Conventionally, as shown in FIG. 9, this type of heating cooker 1 includes a first heating means 4 that mainly cooks food to be cooked 3 from above by radiant heat in a cooking chamber 2, and is mainly covered by radiant heat. It has the 2nd heating means 5 which heat-cooks the foodstuff 3 from the downward direction, and the to-be-cooked object 3 is integrated with the grill 6 which mounts the food 3, the saucer 7 which supports the grille 6, and the saucer 7. It is accommodated in the cooking chamber 2 together with the door 8 that has become. The door 8 covers the front opening of the cooking chamber 2.

次に、被調理物3を調理する方法を説明する。まず、使用者は焼き網6に被調理物3を載せて、焼き網6を受皿7に収納し、受皿7と一体になった扉8を調理室2内に収納する。その後、調理開始ボタン(図示せず)を押すと、被調理物3を加熱する調理工程が開始する。   Next, a method for cooking the cooking object 3 will be described. First, the user places the food 3 on the grill 6, stores the grill 6 in the tray 7, and stores the door 8 integrated with the tray 7 in the cooking chamber 2. Thereafter, when a cooking start button (not shown) is pressed, a cooking process for heating the cooking object 3 is started.

調理工程が開始すると、調理室2内にある第一の加熱手段4または第二の加熱手段5が通電される。被調理物3が調理室2内の所定の位置に収納されると、第一の加熱手段4は被調理物3の上方に、また第二の加熱手段5は被調理物3の下方に配置されるので、第一の加熱手段4または第二の加熱手段5が通電されることにより、被調理物3は、主に第一の加熱手段4または第二の加熱手段5の輻射熱により加熱されることになる。   When the cooking process starts, the first heating means 4 or the second heating means 5 in the cooking chamber 2 is energized. When the cooking object 3 is stored in a predetermined position in the cooking chamber 2, the first heating means 4 is disposed above the cooking object 3 and the second heating means 5 is disposed below the cooking object 3. Therefore, when the first heating unit 4 or the second heating unit 5 is energized, the cooking object 3 is heated mainly by the radiant heat of the first heating unit 4 or the second heating unit 5. Will be.

そうして、被調理物3を第一の加熱手段4または第二の加熱手段5が所定時間加熱することにより、被調理物3は加熱調理されることになる(例えば、特許文献1参照)。   Then, when the first heating unit 4 or the second heating unit 5 heats the object to be cooked 3 for a predetermined time, the object to be cooked 3 is cooked (for example, see Patent Document 1). .

ところで、図9に示す加熱調理器1は、第一の加熱手段4または第二の加熱手段5の輻射熱を利用して被調理物3を加熱調理する構成であるが、輻射熱は被調理物3と第一の加熱手段4または第二の加熱手段5との距離の4乗に反比例して熱が被調理物3に届きにくくなるため、第一の加熱手段4または第二の加熱手段5の近傍にある部分と少し離れたところにある部分とでは被調理物3の焼け方が違ってくる、すなわち焼きムラが生じるという問題がある(例えば、第一の加熱手段4の垂直下方にある部分はよく焼けるが、斜め下方にある部分は焼けにくくなる等)。   By the way, although the heating cooker 1 shown in FIG. 9 is the structure which heat-cookes the to-be-cooked material 3 using the radiant heat of the 1st heating means 4 or the 2nd heating means 5, radiant heat is to-be-cooked 3 And the first heating means 4 or the second heating means 5 are in inverse proportion to the fourth power of the distance between the first heating means 4 and the second heating means 5. There is a problem that the part to be cooked 3 is burned differently between the part in the vicinity and the part in a slightly separated place, that is, there is a problem that uneven baking occurs (for example, a part in the vertically lower part of the first heating means 4). Burns well, but the part below the diagonal is less likely to burn).

また、第一の加熱手段4および第二の加熱手段5は、調理室2内で剥き出しであるため、魚や肉等、加熱すると油脂等が出てくる被調理物3を調理する場合は、被調理物3から油脂が流れ落ちて第二の加熱手段5に接触したり、油脂がはじけ飛んで第一の加熱手段4に接触したりする。このとき、第一の加熱手段4および第二の加熱手段5は300℃以上の高温状態であるため、第一の加熱手段4または第二の加熱手段5に接触した油脂は燃えてしまう、すなわち、発火現象が生じてしまう。そして、発火により被調理物3の一部または全部が燃えてしまって被調理物3の調理性能が低下してしまうという問題もある(油脂の発火温度は約300℃のため)。   Moreover, since the 1st heating means 4 and the 2nd heating means 5 are bare in the cooking chamber 2, when cooking the to-be-cooked object 3 from which oil and fat etc. come out when heated, such as fish and meat, Oils and fats flow down from the food 3 and come into contact with the second heating means 5 or oils and fats fly off and come into contact with the first heating means 4. At this time, since the first heating means 4 and the second heating means 5 are in a high temperature state of 300 ° C. or higher, the oils and fats contacting the first heating means 4 or the second heating means 5 burn, An ignition phenomenon will occur. And there also exists a problem that the cooking performance of the to-be-cooked object 3 will fall by burning partly or all of the to-be-cooked object 3 (because the ignition temperature of fats and oils is about 300 degreeC).

これらの問題を解決する手段として図10に示す加熱調理器1がある(例えば、特許文献2参照)。   As a means for solving these problems, there is a heating cooker 1 shown in FIG. 10 (see, for example, Patent Document 2).

図10に示す加熱調理器1は、調理室2とは別に、加熱手段10および送風手段11を有した加熱室9が設けられており、通風孔12を介して調理室2と加熱室9とが連通接続されている。そして、調理工程では、加熱手段10および送風手段11を動作させることにより、加熱手段10により加熱された加熱室9内の高温の空気が通風孔12を介して調理室2内へ送り込まれ、被調理物3を加熱するものである。すなわち、加熱室9内で高温に加熱された空気を調理室2内へ送り込んで被調理物3を加熱調理するものである。   A heating cooker 1 shown in FIG. 10 is provided with a heating chamber 9 having a heating means 10 and a blowing means 11 separately from the cooking chamber 2, and the cooking chamber 2, the heating chamber 9, and the like are connected through the ventilation holes 12. Are connected. In the cooking step, by operating the heating means 10 and the air blowing means 11, the high-temperature air in the heating chamber 9 heated by the heating means 10 is sent into the cooking chamber 2 through the ventilation holes 12, and is covered. The cooked food 3 is heated. That is, air heated to a high temperature in the heating chamber 9 is sent into the cooking chamber 2 to cook the object 3 to be cooked.

そのため、加熱手段10は加熱室9内に配置されるので、調理室2内には加熱手段10がない構成とすることができ、魚や肉等、加熱すると油脂等が出てくる被調理物3を加熱調理しても、油脂等は加熱手段10に接触しないので、調理室2内で発火が生じるのを防止することができ、発火により被調理物3の調理性能が低下するという問題を低減することができる。
特許第2795974号公報 特開2000−329351号公報
Therefore, since the heating means 10 is disposed in the heating chamber 9, the cooking chamber 2 can be configured without the heating means 10, and fish, meat, etc., to-be-cooked food 3 from which fats and oils etc. come out when heated. Even if the food is cooked, the oil and fat do not contact the heating means 10, so that it is possible to prevent ignition in the cooking chamber 2, and the problem that the cooking performance of the object to be cooked 3 is reduced due to the ignition is reduced. can do.
Japanese Patent No. 2795974 JP 2000-329351 A

しかしながら、前記図10に示す従来の構成では、加熱室9内の加熱手段10により加熱される高温の空気を調理室2内に送り込んで被調理物3を加熱するので、高温の空気が加熱調理器1外へ漏れないようにする、すなわち、加熱室9、調理室2、扉8、調理室2と加熱室9との接続部および調理室2と扉8との接続部に気密性が必要となる一方で、加熱室9内や調理室2内の空気は加熱手段10により加熱されるので、調理工程が進行するにつれて体積膨張することになる。また、被調理物3が魚や肉等の場合は、水や油脂等を多く含んでおり、この水や油脂等が高温の空気により加熱されると気体となり、急膨張することになる(例えば、水の場合は、液体から気体に状態変化すると、体積は1600倍以上にもなる)ので、調理工程中に、加熱室9、調理室2、扉8、調理室2と加熱室9との接続部および調理室2と扉8との接続部等、気密性を要する部分に負荷がかかってしまい、この負荷が繰り返されることで、気密性を要する一部から空気が加熱調理器1外へ漏れてしまう恐れがある。調理室2内および加熱室9内の気密性が低下すると、加熱手段10により加熱されて高温になった空気が被調理物3に供給されないまま加熱調理器1外へ出ていってしまったり、逆に低温の外気が加熱調理器1内へ侵入してきて、加熱手段10により高温になった空気の温度を下げてしまって、調理室2内および加熱室9内の空気を調理工程中の所定の温度に維持することができなくなってしまい、その結果、被調理物3へ所定量の熱量を与えることができなくなり、調理性能が低下してしまうという課題を有していた。   However, in the conventional configuration shown in FIG. 10, since hot air heated by the heating means 10 in the heating chamber 9 is sent into the cooking chamber 2 to heat the object 3 to be cooked, the hot air is heated and cooked. Prevent leakage from outside the vessel 1, that is, the heating chamber 9, the cooking chamber 2, the door 8, the connecting portion between the cooking chamber 2 and the heating chamber 9 and the connecting portion between the cooking chamber 2 and the door 8 need to be airtight. On the other hand, since the air in the heating chamber 9 or the cooking chamber 2 is heated by the heating means 10, the volume expands as the cooking process proceeds. Moreover, when the to-be-cooked object 3 is a fish, meat, etc., it contains a lot of water, fats and oils, etc., and when this water, fats and oils are heated by high temperature air, it will become gas and will expand rapidly (for example, In the case of water, when the state changes from liquid to gas, the volume becomes 1600 times or more), so that the cooking chamber 9, cooking chamber 2, door 8, cooking chamber 2 and heating chamber 9 are connected during the cooking process. The portion requiring airtightness such as the connecting portion between the cooking chamber 2 and the door 8 is subjected to a load, and air is leaked from the portion requiring the airtightness to the outside of the heating cooker 1 by repeating this load. There is a risk that. When the airtightness in the cooking chamber 2 and the heating chamber 9 is reduced, the air heated by the heating means 10 is heated to the outside of the cooking device 1 without being supplied to the cooking object 3, Conversely, low-temperature outside air enters the cooking device 1, lowers the temperature of the air heated to high temperature by the heating means 10, and causes the air in the cooking chamber 2 and the heating chamber 9 to be predetermined during the cooking process. As a result, it becomes impossible to give a predetermined amount of heat to the object to be cooked 3 and the cooking performance is deteriorated.

また、加熱室9内や調理室2内の空気の膨張に対応するため、図10に示す加熱調理器1において、調理室2の側壁等に調理室2外と連通接続する孔13が設けられているが、この場合には、調理工程が進行して加熱室9内や調理室2内の空気が体積膨張すると、加熱手段10により加熱された空気の中には、被調理物3に供給されずに孔13を介して直接加熱調理器1外へ出て行ってしまう空気が発生してしまう。それゆえ、この構成も、被調理物3へ所定量の熱量を与えることができなくなってしまい、調理性能が低下してしまうという課題を有していた。   Further, in order to cope with the expansion of the air in the heating chamber 9 and the cooking chamber 2, in the heating cooker 1 shown in FIG. 10, a hole 13 that communicates with the outside of the cooking chamber 2 is provided on the side wall of the cooking chamber 2. However, in this case, when the cooking process proceeds and the air in the heating chamber 9 and the cooking chamber 2 expands in volume, the air heated by the heating means 10 is supplied to the food 3 to be cooked. Instead, air that goes out of the heating cooker 1 directly through the hole 13 is generated. Therefore, this configuration also has a problem that a predetermined amount of heat cannot be applied to the object to be cooked 3 and cooking performance is deteriorated.

本発明は、前記従来の課題を解決するもので、高温に加熱された空気で被調理物を加熱調理しても、調理性能が低下するのを低減することができる加熱調理器を提供することを目的とする。   This invention solves the said conventional subject, and even if it heat-cookes the to-be-cooked object with the air heated at high temperature, it provides the heating cooker which can reduce that cooking performance falls. With the goal.

前記従来の課題を解決するために、本発明は、被調理物を収納する調理室と、空気を加熱する加熱手段を有した加熱室と、加熱室の空気を調理室へ送り込む吹き出し孔と、調理室の空気を加熱室へ送り込む吸い込み孔と、吹き出し孔および吸い込み孔を介して調理室と加熱室の空気を入れ替える送風手段と、本体と本体外を連通接続する排気経路とを備え、送風手段を加熱室内に設け、且つ排気経路の一端を、送風手段と吸い込み孔との間、または加熱手段と吸い込み孔との間、または調理室の吸い込み孔近傍に接続したものである。   In order to solve the above-described conventional problems, the present invention includes a cooking chamber for storing an object to be cooked, a heating chamber having a heating means for heating air, a blow-out hole for sending air from the heating chamber to the cooking chamber, A suction means for feeding the air in the cooking chamber to the heating chamber, a blower means for exchanging the air in the cooking chamber and the heating chamber through the blowout hole and the suction hole, and an exhaust passage for connecting the main body and the outside of the main body in communication. Is provided in the heating chamber, and one end of the exhaust path is connected between the blowing means and the suction hole, between the heating means and the suction hole, or in the vicinity of the suction hole of the cooking chamber.

これにより、調理室内には加熱手段がない構成とすることができるので、魚や肉等のように油脂等を多く含む被調理物を加熱調理して、被調理物から油脂等が出てきても、加熱手段に接触しないことになる。それゆえ、調理室内で油脂による発火が生じるのを防止することができる。   Thereby, since it can be set as the structure which does not have a heating means in a cooking chamber, even if a to-be-cooked thing containing many fats and oils, such as a fish and meat, is cooked and fats etc. come out from a to-be-cooked item, It will not come into contact with the heating means. Therefore, it is possible to prevent ignition due to fats and oils in the cooking chamber.

また、調理工程において、送風手段により加熱調理器内の空気が調理室、吸い込み孔、加熱室、吹き出し孔、再び調理室へと移動していき、加熱室内の空気が加熱手段により加熱されることにより、加熱室内および調理室内の空気は加熱されて体積膨張していくことになるが、体積膨張した量の空気は、加熱室と加熱調理器外とを連通接続した排気経路を介して加熱調理器外へ排出されることになり、同時に、加熱調理器外へ出て行く空気は、加熱手段により受けた熱量を被調理物に供給した後、加熱調理器外へ出て行くので、所定量の熱量を被調理物に与えることなく加熱調理器外へ出て行くのを低減することができる。   In the cooking process, the air in the heating cooker is moved to the cooking chamber, the suction hole, the heating chamber, the blowout hole, and the cooking chamber again by the blowing means, and the air in the heating chamber is heated by the heating means. As a result, the air in the heating chamber and the cooking chamber is heated and expands in volume, but the volume of the volume-expanded air is cooked via an exhaust path that connects the heating chamber and the outside of the heating cooker. At the same time, the air that goes out of the cooking appliance is supplied to the cooking object with the amount of heat received by the heating means, and then goes out of the cooking device. It is possible to reduce going out of the heating cooker without giving the amount of heat to the object to be cooked.

そのため、加熱室内や調理室内の空気が体積膨張しても、加熱室内や調理室内の加熱手段により加熱された空気が加熱調理器外へ漏れないように気密性を有する部分に負荷をかけることを低減することができるので、調理工程中に加熱された空気が排気経路以外から加熱調理器外へ漏れてしまうのを防止することができ、所定量の熱量を被調理物に与えることができる。   Therefore, even if the air in the heating chamber or the cooking chamber expands in volume, a load is applied to the airtight portion so that the air heated by the heating means in the heating chamber or the cooking chamber does not leak out of the heating cooker. Since it can reduce, it can prevent that the air heated during the cooking process leaks out of a heating cooker from other than an exhaust path, and can give a predetermined amount of heat to a to-be-cooked item.

本発明の加熱調理器は、調理室内には加熱手段がない構成とすることができるので、被調理物から油脂等が出てきても、加熱手段に接触しないことになる。それゆえ、調理室内で油脂による発火が生じるのを防止することができ、発火により被調理物の調理性能が低下するのを低減することができる。   Since the cooking device of the present invention can be configured such that there is no heating means in the cooking chamber, even if oil or the like comes out of the food to be cooked, it does not come into contact with the heating means. Therefore, it is possible to prevent ignition due to fats and oils in the cooking chamber, and it is possible to reduce the deterioration of the cooking performance of the cooking object due to the ignition.

また、調理工程において、送風手段により加熱調理器内の空気が調理室、吸い込み孔、加熱室、吹き出し孔、再び調理室へと移動していき、加熱室内の空気が加熱手段により加熱されることにより、加熱室内および調理室内の空気は加熱されて体積膨張していくことになるが、体積膨張した量の空気は加熱室と加熱調理器外とを連通接続した排気経路を介して加熱調理器外へ排出することができる。   In the cooking process, the air in the heating cooker is moved to the cooking chamber, the suction hole, the heating chamber, the blowout hole, and the cooking chamber again by the blowing means, and the air in the heating chamber is heated by the heating means. As a result, the air in the heating chamber and the cooking chamber is heated and expands in volume, but the volume of the volume-expanded air is heated via the exhaust path that connects the heating chamber and the outside of the heating cooker. It can be discharged outside.

さらに、加熱調理器外へ出て行く空気は、加熱手段により受けた熱量を被調理物に供給した後、排気経路を介して加熱調理器外へ出て行くので、所定量の熱量を被調理物に与えることなく加熱調理器外へ出て行くのを低減することができ、調理性能が低下するのを低減することができる。   Furthermore, the air going out of the heating cooker supplies the amount of heat received by the heating means to the object to be cooked, and then goes out of the heating cooker through the exhaust path, so a predetermined amount of heat is cooked. It is possible to reduce going out of the heating cooker without giving to things, and it is possible to reduce the deterioration of cooking performance.

そのため、加熱室内や調理室内の空気が体積膨張しても、加熱室内や調理室内の加熱手段により加熱された空気が加熱調理器外へ漏れないように気密性を有する部分に負荷をかけることを低減することができるので、調理工程中に加熱された空気が排気経路以外から加熱調理器外へ漏れてしまうのを防止することができる。それゆえ、所定量の熱量を被調理物に与えることができ、調理性能が低下するのを低減することができる。   Therefore, even if the air in the heating chamber or the cooking chamber expands in volume, a load is applied to the airtight portion so that the air heated by the heating means in the heating chamber or the cooking chamber does not leak out of the heating cooker. Since it can reduce, it can prevent that the air heated during the cooking process leaks out of the heating cooker from other than the exhaust path. Therefore, a predetermined amount of heat can be given to the object to be cooked, and a reduction in cooking performance can be reduced.

第1の発明は、被調理物を収納する調理室と、空気を加熱する加熱手段を有した加熱室と、加熱室の空気を調理室へ送り込む吹き出し孔と、調理室の空気を加熱室へ送り込む吸い込み孔と、吹き出し孔および吸い込み孔を介して調理室と加熱室の空気を入れ替える送風手段と、本体と本体外を連通接続する排気経路とを備え、送風手段を加熱室内に設け、且つ排気経路の一端を、送風手段と吸い込み孔との間、または加熱手段と吸い込み孔との間、または調理室の吸い込み孔近傍に接続したことにより、調理室内には加熱手段がない構成とすることができるので、魚や肉等のように油脂等を多く含む被調理物を加熱調理して被調理物から油脂等が出てきても、加熱手段に接触しないことになる。それゆえ、調理室内で油脂による発火が生じるのを防止することができ、発火により被調理物の調理性能が低下するのを低減することができる。   1st invention is the cooking chamber which accommodates to-be-cooked object, the heating chamber which has the heating means which heats air, the blowing hole which sends the air of a heating chamber into a cooking chamber, and the air of a cooking chamber to a heating chamber A suction hole that feeds in, a blower that exchanges air between the cooking chamber and the heating chamber via the blowout hole and the suction hole, and an exhaust passage that connects the main body and the outside of the main body to communicate with each other. By connecting one end of the path between the blowing means and the suction hole, between the heating means and the suction hole, or in the vicinity of the suction hole of the cooking chamber, the cooking chamber may have no heating means. Therefore, even if a food to be cooked containing a large amount of oil or fat such as fish or meat is cooked and oil or fat comes out of the food to be cooked, it does not come into contact with the heating means. Therefore, it is possible to prevent ignition due to fats and oils in the cooking chamber, and it is possible to reduce the deterioration of the cooking performance of the cooking object due to the ignition.

また、調理工程において、送風手段により加熱調理器内の空気が調理室、吸い込み孔、加熱室、吹き出し孔、再び調理室へと移動していき、加熱室内の空気が加熱手段により加熱されることにより、加熱室内および調理室内の空気は加熱されて体積膨張していくことになるが、体積膨張した量の空気は加熱室と加熱調理器外とを連通接続した排気経路を介して加熱調理器外へ排出されることになる。   In the cooking process, the air in the heating cooker is moved to the cooking chamber, the suction hole, the heating chamber, the blowout hole, and the cooking chamber again by the blowing means, and the air in the heating chamber is heated by the heating means. As a result, the air in the heating chamber and the cooking chamber is heated and expands in volume, but the volume of the volume-expanded air is heated via the exhaust path that connects the heating chamber and the outside of the heating cooker. It will be discharged outside.

さらに、排気経路の一端を送風手段と吸い込み孔との間、または加熱手段と吸い込み孔との間、または調理室の吸い込み孔近傍に接続することにより、加熱調理器外へ出て行く空気は、加熱手段により受けた熱量を被調理物に供給した後、排気経路を介して加熱調理器外へ出て行くので、所定量の熱量を被調理物に与えることなく加熱調理器外へ出て行くのを低減することができ、調理性能が低下するのを低減することができる。   Furthermore, by connecting one end of the exhaust path between the blowing means and the suction hole, or between the heating means and the suction hole, or in the vicinity of the suction hole of the cooking chamber, the air going out of the heating cooker is After the amount of heat received by the heating means is supplied to the cooking object, it goes out of the heating cooker via the exhaust path, so it goes out of the heating cooker without giving a predetermined amount of heat to the cooking object. Can be reduced, and the deterioration of cooking performance can be reduced.

そのため、加熱室内や調理室内の空気が体積膨張しても、加熱室内や調理室内の加熱手段により加熱された空気が加熱調理器外へ漏れないように気密性を有する部分に負荷をかけることを低減することができるので、調理工程中に加熱された空気が排気経路以外から加熱調理器外へ漏れてしまうのを防止することができる。それゆえ、所定量の熱量を被調理物に与えることができ、調理性能が低下するのを低減することができる。   Therefore, even if the air in the heating chamber or the cooking chamber expands in volume, a load is applied to the airtight portion so that the air heated by the heating means in the heating chamber or the cooking chamber does not leak out of the heating cooker. Since it can reduce, it can prevent that the air heated during the cooking process leaks out of the heating cooker from other than the exhaust path. Therefore, a predetermined amount of heat can be given to the object to be cooked, and a reduction in cooking performance can be reduced.

第2の発明は、特に、第1の発明の加熱調理器において、排気経路の底面を、調理室の底面または加熱室の底面よりも垂直上方に設けたことにより、調理工程中に排気経路を通過して排出される空気の中に含まれる水分や油脂分が排気経路の側壁に結露し、排気経路の側壁を伝わって排気経路の底面に流れ落ちても、排気経路の底面を介して加熱室の底面や調理室の底面に流れ落ちることになる。   According to a second aspect of the present invention, in the cooking device of the first aspect of the invention, the exhaust path is provided during the cooking process by providing the bottom surface of the exhaust path vertically above the bottom surface of the cooking chamber or the bottom surface of the heating chamber. Even if moisture or oil and fat contained in the air exhausted through the passage is condensed on the side wall of the exhaust path and flows down to the bottom surface of the exhaust path through the side wall of the exhaust path, the heating chamber passes through the bottom surface of the exhaust path. Will flow down to the bottom of the kitchen and the bottom of the cooking room.

それゆえ、排気経路内に油脂分が堆積するのを低減することができ、加熱調理器内と加熱調理器外とを排気経路を介して連通接続することができるので、排気経路内に油脂分が堆積して排気経路を塞いでしまい、調理工程中に調理室内や加熱室内の空気が体積膨張したときに、体積膨張した量の空気が排気経路から出て行くことができずに、調理室や加熱室の気密性を有する部分に負荷を与えてしまうことを低減することができる。   Therefore, accumulation of fats and oils in the exhaust path can be reduced, and the inside of the heating cooker and the outside of the heating cooker can be connected to each other via the exhaust path. When the air in the cooking chamber or heating chamber expands in volume during the cooking process, the volume of the volume expanded cannot go out of the exhaust path. Moreover, it can reduce that a load is given to the part which has the airtightness of a heating chamber.

第3の発明は、特に、第1または第2の発明の加熱調理器において、排気経路の底面を、本体から離れるに従い垂直上方へ傾斜させたことにより、排気経路の側壁に結露して排気経路の底面に流れ落ちた油脂分は、加熱室の底面や調理室の底面により流れ落ちやすくなる。それゆえ、排気経路の底面に堆積するのをより低減することができ、排気経路内に油脂分が堆積して排気経路を塞いでしまい、調理工程中に調理室内や加熱室内の空気が体積膨張したときに、体積膨張した量の空気が排気経路から出て行くことができずに、調理室や加熱室の気密性を有する部分に負荷を与えてしまうことをより低減することができる。   According to a third aspect of the present invention, in particular, in the cooking device of the first or second aspect, the bottom surface of the exhaust path is inclined vertically upward as the distance from the main body increases, so that condensation occurs on the side wall of the exhaust path and the exhaust path. The oils and fats that have flowed down to the bottom surface of the oil easily flow down from the bottom surface of the heating chamber and the bottom surface of the cooking chamber. Therefore, it is possible to further reduce the accumulation on the bottom surface of the exhaust path, oil and fat accumulate in the exhaust path and block the exhaust path, and the volume of air in the cooking chamber and the heating chamber expands during the cooking process. In this case, it is possible to further reduce the load on the airtight portions of the cooking chamber and the heating chamber because the volume-expanded amount of air cannot go out from the exhaust path.

第4の発明は、特に、第1〜3のいずれか1項の発明において、送風手段を、加熱手段と吸い込み孔との間に配置したことにより、送風手段には、加熱手段により高温に加熱され被調理物に接触して被調理物に熱量を与えた後の空気が供給されるので、加熱手段により高温に加熱された空気が、直接送風手段を加熱することがない。それゆえ、加熱手段により高温に加熱された空気が持つ熱量を送風手段に奪われることなく被調理物に供給することができるので、被調理物の調理性能が低下するのをより低減することができる。   In particular, the fourth aspect of the invention is that, in the invention of any one of the first to third aspects, the air blowing means is disposed between the heating means and the suction hole, so that the air blowing means is heated to a high temperature by the heating means. Then, the air after being heated and brought into contact with the food to be cooked is supplied, so that the air heated to a high temperature by the heating means does not directly heat the blowing means. Therefore, the amount of heat of the air heated to a high temperature by the heating means can be supplied to the object to be cooked without being taken away by the air blowing means, so that the cooking performance of the object to be cooked can be further reduced. it can.

同時に、送風手段が高温状態になるのを低減することができ、送風手段の耐久性を向上させることができる。   At the same time, it is possible to reduce the temperature of the air blowing means, and the durability of the air blowing means can be improved.

第5の発明は、特に、第1〜4のいずれか1項の発明において、加熱手段と加熱室の一部または全部を、調理室の略上方に配置したことにより、加熱手段により加熱された空気の熱量を直接被調理物に供給することができる。それゆえ、加熱手段により加熱された空気の熱量を被調理物以外に奪われることを低減することができるので、被調理物の調理性能が低下するのをより一層低減することができる。   The fifth aspect of the invention is particularly heated by the heating means in the invention of any one of the first to fourth aspects by disposing part or all of the heating means and the heating chamber substantially above the cooking chamber. The amount of air heat can be directly supplied to the food. Therefore, since it is possible to reduce the amount of heat of the air heated by the heating means other than the food to be cooked, it is possible to further reduce the deterioration of the cooking performance of the food to be cooked.

第6の発明は、特に、第1〜5のいずれか1項の発明において、加熱室または調理室に油煙除去手段を設けたことにより、調理工程中に発生した油煙を除去することができる。   In the sixth aspect of the invention, in particular, in the invention of any one of the first to fifth aspects, the oil smoke generated during the cooking process can be removed by providing the smoke removal means in the heating chamber or the cooking chamber.

それゆえ、油煙が被調理物に付着して調理性能が低下したり、調理室や加熱室の内壁や排気経路の側壁等に付着して汚してしまうのを低減することができるので、排気経路が、排気経路に付着した油脂により塞がれてしまって、調理室および加熱室内の空気が排気経路を介して加熱調理器外へ出て行かなくなるのをより低減することができる。   Therefore, it is possible to reduce the fact that oily smoke adheres to the object to be cooked and the cooking performance deteriorates, or adheres to and fouls the inner wall of the cooking chamber or heating chamber, the side wall of the exhaust passage, etc. However, it can be further reduced that the oil in the cooking chamber and the heating chamber is blocked by the oil and fat adhering to the exhaust passage and does not go out of the heating cooker through the exhaust passage.

第7の発明は、特に、第1〜6のいずれか1項の発明において、調理室または加熱室へ蒸気を供給する蒸気供給手段を設けたことにより、調理工程において、蒸気を発生させることができるので、蒸気を与えながら被調理物を加熱することができ、被調理物を加熱手段により加熱された空気のみで加熱調理された場合よりも水分の多い調理状態にすることができる。   In a seventh aspect of the invention, in particular, in the invention of any one of the first to sixth aspects, steam is generated in the cooking process by providing steam supply means for supplying steam to the cooking chamber or the heating chamber. Since it can do, it can heat a to-be-cooked thing, providing steam, and can make it a cooking state with much water | moisture content compared with the case where to-be-cooked food is cooked only with the air heated by the heating means.

それゆえ、使用者の好みに合わせて、水分の少ない被調理物や水分の多い被調理物を提供することができる。   Therefore, it is possible to provide a food to be cooked with a low moisture content or a food to be cooked with a high water content according to the user's preference.

また、調理工程中において、蒸気発生手段から蒸気を調理室または加熱室内に供給することにより、調理室内の空気が体積膨張するので、排気経路にも蒸気を供給することができ、排気経路内を蒸気で洗浄することができる。   In addition, during the cooking process, by supplying steam from the steam generating means to the cooking chamber or the heating chamber, the air in the cooking chamber expands in volume, so that steam can also be supplied to the exhaust path, Can be cleaned with steam.

それゆえ、排気経路内に油脂分が付着するのをより一層低減することができ、排気経路が、排気経路に付着した油脂により塞がれてしまって、調理室および加熱室内の空気が排気経路を介して加熱調理器外へ出て行かなくなるのをより一層低減することができる。   Therefore, it is possible to further reduce the adhesion of oil and fat in the exhaust path, the exhaust path is blocked by the oil and fat adhering to the exhaust path, and the air in the cooking chamber and the heating chamber is exhausted. It is possible to further reduce the possibility of going out of the heating cooker via.

第8の発明は、特に、第7の発明において、蒸気洗浄コースを設けたことにより、調理室内に被調理物がない状態で、蒸気発生手段は蒸気を供給することになるので、調理室や加熱室、排気経路等を蒸気により洗浄することができる。   In the eighth invention, in particular, in the seventh invention, since the steam cleaning course is provided, the steam generating means supplies steam in a state where there is no food in the cooking chamber. The heating chamber, the exhaust path, etc. can be cleaned with steam.

それゆえ、被調理物を調理することにより調理室や加熱室、排気経路等に付着した被調理物の油脂や臭い等を、蒸気により除去することができるので、調理室や加熱室、排気経路等に油脂や臭い等が付着するのをさらに一層低減することができる。   Therefore, cooking oil to be cooked, cooking chamber, heating room, exhaust path, etc., can remove oils and odors from the cooking object by steam, so the cooking room, heating room, exhaust path It is possible to further reduce the adhesion of fats and oils, odors, etc.

以下、本発明の実施の形態について、図面を参照しながら説明する。なお、この実施の形態によって本発明が限定されるものではない。また、従来例と同じ構成のものは同一符号を付して説明を省略する。   Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments. Also, components having the same configuration as the conventional example are denoted by the same reference numerals and description thereof is omitted.

(実施の形態1)
図1は、本発明の第1の実施の形態における加熱調理器1の縦断面図である。
(Embodiment 1)
FIG. 1 is a longitudinal sectional view of a cooking device 1 according to the first embodiment of the present invention.

図1において、加熱調理器1は、被調理物3を収納し、被調理物3を加熱して調理する調理室2を備えている。被調理物3は、被調理物3を載せる焼き網6、焼き網6を支持する受皿7とともに、調理室2内に収納される。また、受皿7は扉8と一体になっており、受皿7が調理室2内に収納されると、扉8は調理室2の前面開口部を覆うように構成されている。調理室2とは別に設けられる加熱室9は、加熱室9内の空気を加熱する加熱手段10(本実施の形態では、放熱フィンを備えたヒータで構成されているが、加熱手段10は、加熱室9内の空気を所定温度に加熱できるものであればよい)と、加熱手段10が加熱した空気を調理室2内へ送り込む送風手段11を有しており、調理室2と加熱室9は吹き出し孔14と吸い込み孔15により連通接続されている。それゆえ、送風手段11を動作させると、送風手段11は、吸い込み孔15を介して調理室2内の空気を吸い込み、加熱手段10および吹き出し孔14を介して加熱室9内の空気を調理室2内へ送り込むことができる。また、吸い込み孔15と送風手段11との間に、加熱室9と加熱調理器1外とを連通接続する排気経路16の一端が接続されている。   In FIG. 1, a heating cooker 1 includes a cooking chamber 2 that accommodates an object 3 to be cooked and heats the object 3 to be cooked. The cooking object 3 is stored in the cooking chamber 2 together with the grill 6 on which the cooking object 3 is placed and the tray 7 that supports the grill 6. In addition, the tray 7 is integrated with the door 8, and when the tray 7 is stored in the cooking chamber 2, the door 8 is configured to cover the front opening of the cooking chamber 2. The heating chamber 9 provided separately from the cooking chamber 2 is a heating means 10 for heating the air in the heating chamber 9 (in the present embodiment, it is constituted by a heater provided with heat radiation fins. The air in the heating chamber 9 may be heated to a predetermined temperature) and the air blowing means 11 for sending the air heated by the heating means 10 into the cooking chamber 2. Are connected in communication by a blowout hole 14 and a suction hole 15. Therefore, when the air blowing means 11 is operated, the air blowing means 11 sucks the air in the cooking chamber 2 through the suction hole 15 and the air in the heating chamber 9 through the heating means 10 and the blowout hole 14. 2 can be fed into. Moreover, between the suction hole 15 and the ventilation means 11, the end of the exhaust path 16 which connects the heating chamber 9 and the heating cooker 1 outside is connected.

以上のように構成された加熱調理器について、以下その動作、作用を説明する。   About the cooking-by-heating machine comprised as mentioned above, the operation | movement and an effect | action are demonstrated below.

まず、使用者が焼き網6に被調理物3を載せて、焼き網6を受皿7に収納し、受皿7と一体になった扉8を調理室2内に収納する。その後、調理開始ボタン(図示せず)を押すと、被調理物3を加熱する調理工程が開始する。調理工程が開始すると、加熱室9内にある加熱手段10が通電されるので、加熱室9内にある空気が加熱手段10により加熱される。加熱室9内の空気が所定温度になると、送風手段11が通電される。送風手段11が通電されると、送風手段11は調理室2内の空気を吸い込み孔15を介して吸い込み、加熱室9の加熱手段10へ送風する。そのため、加熱手段10により加熱された空気は、吹き出し孔14を介して調理室2へ送り込まれるとともに、吸い込み孔15から加熱手段10へ送風された空気は加熱手段10により加熱され、その後、吹き出し孔14を介して調理室2へ送風される。そうして、調理工程において、加熱調理器1内の空気は、調理室2、吸い込み孔15、加熱室9、吹き出し孔14、再び調理室2へと移動していき、循環を繰り返すものである。それゆえ、加熱手段10により加熱された空気を調理室2内へ供給することができるので、調理室2内に収納された被調理物3が加熱されることになる。この調理工程において、加熱手段10が加熱室9内の空気を加熱し、加熱された空気を送風手段11が調理室2内へ送り込むことにより、加熱室9および調理室2内の空気は加熱されて体積膨張していくことになるが、排気経路16の一端が送風手段11と吸い込み孔15との間の加熱室9に接続されているので、体積膨張した空気は、図1の矢印に示すように、排気経路16を介して加熱調理器1外へ排出されることになる。また、被調理物3が魚や肉等、水や油脂等を多く含むものであった場合、加熱室9から調理室2内へ送り込まれる高温の空気により被調理物3が加熱されると、水や油脂が蒸発して液体から急膨張して気体に状態変化し、その結果、加熱室9内や調理室2内の空気の体積が急激に増加することになるが、このときも、水や油脂が急膨張して増加した分の空気が排気経路16を介して加熱調理器1外へ排出される。さらに、調理工程において、加熱調理器1外の空気が加熱調理器1内に侵入してくることがある場合でも、排気経路16の一端は加熱室9内の送風手段11と吸い込み孔15との間に接続されているので、図2の矢印に示すように、排気経路16を介して加熱室9内に流入してくる低温の空気は送風手段11により加熱手段10に供給され、所定の温度へと加熱されることになる。それゆえ、低温の空気が直接被調理物3へ供給されることがない。被調理物3が所定時間加熱されると、調理工程が終了する。そして、使用者は、扉8を調理室2から引き出すことにより、加熱調理された被調理物3を取り出すことができる。   First, the user places the food 3 on the grill 6, stores the grill 6 in the tray 7, and stores the door 8 integrated with the tray 7 in the cooking chamber 2. Thereafter, when a cooking start button (not shown) is pressed, a cooking process for heating the cooking object 3 is started. When the cooking process starts, the heating means 10 in the heating chamber 9 is energized, so that the air in the heating chamber 9 is heated by the heating means 10. When the air in the heating chamber 9 reaches a predetermined temperature, the air blowing means 11 is energized. When the blower unit 11 is energized, the blower unit 11 sucks air in the cooking chamber 2 through the suction hole 15 and blows it to the heating unit 10 of the heating chamber 9. Therefore, the air heated by the heating means 10 is sent to the cooking chamber 2 through the blowout holes 14, and the air blown from the suction holes 15 to the heating means 10 is heated by the heating means 10, and then the blowout holes. 14 is blown into the cooking chamber 2. Then, in the cooking process, the air in the heating cooker 1 moves to the cooking chamber 2, the suction hole 15, the heating chamber 9, the blowout hole 14, and the cooking chamber 2 again, and repeats circulation. . Therefore, since the air heated by the heating means 10 can be supplied into the cooking chamber 2, the cooking object 3 accommodated in the cooking chamber 2 is heated. In this cooking process, the heating means 10 heats the air in the heating chamber 9, and the air in the heating chamber 9 and the cooking chamber 2 is heated by the blowing means 11 sending the heated air into the cooking chamber 2. However, since one end of the exhaust path 16 is connected to the heating chamber 9 between the blower 11 and the suction hole 15, the volume-expanded air is indicated by an arrow in FIG. Thus, it will be discharged out of the heating cooker 1 via the exhaust path 16. Moreover, when the to-be-cooked object 3 contains a lot of water, fats and oils such as fish and meat, when the to-be-cooked object 3 is heated by the high-temperature air sent from the heating chamber 9 into the cooking chamber 2, The oil or fat evaporates and rapidly expands from the liquid and changes its state to a gas. As a result, the volume of air in the heating chamber 9 and the cooking chamber 2 increases rapidly. The amount of air that has increased due to the rapid expansion of the oil and fat is discharged out of the heating cooker 1 through the exhaust path 16. Further, in the cooking process, even when air outside the heating cooker 1 may enter the heating cooker 1, one end of the exhaust path 16 is connected to the air blowing means 11 and the suction hole 15 in the heating chamber 9. 2, the low-temperature air flowing into the heating chamber 9 through the exhaust path 16 is supplied to the heating means 10 by the blower means 11 as shown by the arrows in FIG. It will be heated to. Therefore, low-temperature air is not directly supplied to the food 3. When the object 3 is heated for a predetermined time, the cooking process ends. Then, the user can take out the cooked food 3 by pulling out the door 8 from the cooking chamber 2.

なお、上記調理工程では、加熱手段10により加熱室9内の空気が所定温度に加熱されると送風手段11が動作するように記載したが、被調理物3が所定の調理性能になるのであれば、加熱室9内の空気が所定温度に加熱される前から送風手段11を動作させてもよい(例えば、調理工程開始時に、加熱手段10と送風手段11とを同時に動作させる等)。   In the cooking process, it is described that the air blowing means 11 operates when the air in the heating chamber 9 is heated to a predetermined temperature by the heating means 10, but the cooking object 3 may have a predetermined cooking performance. For example, the air blowing means 11 may be operated before the air in the heating chamber 9 is heated to a predetermined temperature (for example, the heating means 10 and the air blowing means 11 are simultaneously operated at the start of the cooking process).

以上のように、本実施の形態においては、加熱手段10を、調理室2とは別に設けられた加熱室9内に配置することにより、調理室2内には加熱手段10がない構成とすることができるので、魚や肉等のように油脂等を多く含む被調理物3を加熱調理して、被調理物3から油脂等が出てきても、加熱手段10に接触しないことになる。それゆえ、調理室2内で油脂による発火が生じるのを防止することができ、発火により被調理物3の調理性能が低下するのを低減することができる。   As described above, in the present embodiment, the heating means 10 is arranged in the heating chamber 9 provided separately from the cooking chamber 2, so that there is no heating means 10 in the cooking chamber 2. Therefore, even if the to-be-cooked object 3 containing a lot of fats and oils such as fish and meat is cooked and oils and fats come out from the to-be-cooked objects 3, the heating means 10 is not contacted. Therefore, it is possible to prevent ignition due to fats and oils in the cooking chamber 2, and it is possible to reduce the deterioration of the cooking performance of the cooking object 3 due to the ignition.

また、調理工程において、送風手段11により加熱調理器1内の空気が調理室2、吸い込み孔15、加熱室9、吹き出し孔14、再び調理室2へと移動していき、加熱室9内の空気が加熱手段10により加熱されることにより、加熱室9内および調理室2内の空気は加熱されて体積膨張していくことになるが、体積膨張した量の空気は加熱室9と加熱調理器1外とを連通接続した排気経路16を介して加熱調理器1外へ排出されることになる。   In the cooking process, the air in the heating cooker 1 is moved to the cooking chamber 2, the suction hole 15, the heating chamber 9, the blowout hole 14, and the cooking chamber 2 again by the blower 11. When the air is heated by the heating means 10, the air in the heating chamber 9 and the cooking chamber 2 is heated and expands in volume. It will be discharged to the outside of the cooking device 1 through the exhaust path 16 that communicates with the outside of the cooking device 1.

さらに、排気経路16の一端を送風手段11と吸い込み孔15との間の加熱室9と接続することにより、加熱調理器1外へ出て行く空気は、加熱手段10により受けた熱量を被調理物3に供給した後、排気経路16を介して加熱調理器1外へ出て行くので、所定量の熱量を被調理物3に与えることなく加熱調理器1外へ出て行くのを低減することができ、調理性能が低下するのを低減することができる。   Further, by connecting one end of the exhaust path 16 to the heating chamber 9 between the air blowing means 11 and the suction hole 15, the air going out of the heating cooker 1 receives the amount of heat received by the heating means 10 to be cooked. Since it goes out of the heating cooker 1 via the exhaust path 16 after supplying to the thing 3, it reduces reducing going out of the heating cooker 1 without giving a predetermined amount of heat to the to-be-cooked item 3. It can reduce that cooking performance falls.

同時に、被調理物3が魚や肉等のように、水や油脂等を多く含むものであり、加熱室9から調理室2内へ送り込まれる高温の空気により被調理物3が加熱されると、水や油脂等が出てきて液体から急膨張して気体に状態変化し、その結果、加熱室9内や調理室2内の空気の体積が急激に増加する場合でも、急激に増加した分の空気だけが排気経路16を介して加熱調理器1外へ排出されることになる。   At the same time, the cooking object 3 contains a lot of water, fats and oils such as fish and meat, and when the cooking object 3 is heated by the high-temperature air sent from the heating chamber 9 into the cooking chamber 2, Even when water or oil or the like comes out and rapidly expands from the liquid and changes its state to a gas, as a result, even when the volume of air in the heating chamber 9 or the cooking chamber 2 increases rapidly, Only air is discharged out of the heating cooker 1 via the exhaust path 16.

そのため、加熱室9内や調理室2内の空気が体積膨張(急膨張も含む)しても、加熱室9や調理室2、扉8、加熱室9と調理室2との接続部、調理室2と扉8との接続部等、加熱室9内や調理室2内の加熱手段10により加熱された空気が加熱調理器1外へ漏れないように気密性を有する部分に負荷をかけることを低減することができるので、調理工程中に加熱された空気が排気経路16以外から加熱調理器1外へ漏れてしまうのを防止することができる。それゆえ、所定量の熱量を被調理物3に与えることができ、調理性能が低下するのを低減することができる。   Therefore, even if the air in the heating chamber 9 or the cooking chamber 2 expands in volume (including rapid expansion), the heating chamber 9, the cooking chamber 2, the door 8, the connection portion between the heating chamber 9 and the cooking chamber 2, cooking Applying a load to a portion having airtightness so that the air heated by the heating means 10 in the heating chamber 9 or the cooking chamber 2 does not leak out of the heating cooker 1, such as a connecting portion between the chamber 2 and the door 8 Therefore, it is possible to prevent the air heated during the cooking process from leaking out of the heating cooker 1 from other than the exhaust path 16. Therefore, a predetermined amount of heat can be given to the object 3 to be cooked, and the reduction in cooking performance can be reduced.

また、調理工程において、排気経路16を介して加熱調理器1外の空気が加熱調理器1内に侵入してくることがある場合でも、排気経路16の一端は送風手段11と吸い込み孔15との間に接続されているので、図2の矢印に示すように、排気経路16を介して加熱室9内に流入してくる空気は送風手段11により加熱手段10に供給され、加熱されることになる。それゆえ、加熱調理器1外の空気が排気経路16を介して加熱室9内に流入してきても、流入してきた空気を加熱手段10で加熱した後で調理室2内へ送り込むことができるので、被調理物3に加熱調理器1外の低温の空気を供給してしまって、調理工程中に所定量の熱量を被調理物3に与えることができずに被調理物3の調理性能が低下してしまうのを低減することができる。   Further, in the cooking process, even when air outside the heating cooker 1 may enter the heating cooker 1 through the exhaust path 16, one end of the exhaust path 16 is connected to the blowing means 11 and the suction hole 15. 2, the air flowing into the heating chamber 9 through the exhaust path 16 is supplied to the heating means 10 by the blower means 11 and heated as shown by the arrows in FIG. become. Therefore, even if air outside the heating cooker 1 flows into the heating chamber 9 via the exhaust path 16, the flowing air can be sent into the cooking chamber 2 after being heated by the heating means 10. Since the low-temperature air outside the cooking device 1 is supplied to the cooking object 3, the cooking performance of the cooking object 3 cannot be given to the cooking object 3 with a predetermined amount of heat during the cooking process. It can reduce that it falls.

以上より、被調理物3から出てくる油脂等が加熱手段10と接触して発火したり、加熱手段10により加熱された高温の空気が加熱調理器1外へ漏れてしまったりするのを防止することができるとともに、所定量の熱量を被調理物3に供給することができ、被調理物3の調理性能が低下するのを低減することができる。   From the above, it is possible to prevent oils and fats coming out of the object to be cooked 3 from coming into contact with the heating means 10 and igniting, or high temperature air heated by the heating means 10 from leaking out of the heating cooker 1. In addition to being able to do so, a predetermined amount of heat can be supplied to the object 3 to be cooked, and the decrease in cooking performance of the object 3 can be reduced.

なお、加熱室9内の吸い込み孔15、加熱手段10、送風手段11において、図1および図2とは異なり、吸い込み孔15、加熱手段10、送風手段11の順で配置されており、排気経路16の一端は、吸い込み孔15と加熱手段10との間に接続されるように構成しても、加熱調理器1外の空気が排気経路16を介して加熱調理器1内に侵入してきても、加熱手段10により所定温度に加熱されることになるので、同様の効果が得られる。   The suction hole 15, heating means 10, and air blowing means 11 in the heating chamber 9 are arranged in the order of the suction hole 15, heating means 10, and air blowing means 11, unlike FIG. 1 and FIG. One end of 16 may be configured to be connected between the suction hole 15 and the heating means 10, or air outside the cooking device 1 may enter the cooking device 1 via the exhaust path 16. Since it is heated to a predetermined temperature by the heating means 10, the same effect can be obtained.

また、排気経路16は、図3に示すように、調理室2の吸い込み孔15近傍に配置しても同様の効果が得られる。   In addition, as shown in FIG. 3, the same effect can be obtained even if the exhaust path 16 is arranged in the vicinity of the suction hole 15 of the cooking chamber 2.

それから、排気経路16の底面16aを、図1に示すように、調理室2の底面2a、または加熱室9の底面9aよりも高い位置に設けることにより、図4に示すように、調理工程中に排気経路16を通過して排出される空気の中に含まれる水分や油脂分WOが、排気経路16の側壁に結露し、排気経路16の側壁を伝わって排気経路16の底面16aに流れ落ちた場合でも、排気経路16の底面16aを介して加熱室9の底面9aや調理室2の底面2aに流れ落ちることになる。   Then, by providing the bottom surface 16a of the exhaust passage 16 at a position higher than the bottom surface 2a of the cooking chamber 2 or the bottom surface 9a of the heating chamber 9 as shown in FIG. 1, as shown in FIG. Moisture and oil / fat content WO contained in the air discharged through the exhaust path 16 is condensed on the side wall of the exhaust path 16 and flows down the bottom surface 16a of the exhaust path 16 through the side wall of the exhaust path 16. Even in this case, it flows down to the bottom surface 9 a of the heating chamber 9 and the bottom surface 2 a of the cooking chamber 2 through the bottom surface 16 a of the exhaust passage 16.

それゆえ、排気経路16内に水分や油脂分WOが堆積するのを低減することができ、加熱調理器1内と加熱調理器1外とを排気経路16を介して連通接続することができるので、排気経路16内に水分や油脂分WOが堆積して排気経路16を塞いでしまって、調理工程中に調理室2内や加熱室9内の空気が体積膨張したときに、体積膨張した量の空気が排気経路16から出て行くことができずに、調理室2や加熱室9、扉8、調理室2と加熱室9との接続部、調理室2と扉8との接続部等、気密性を有する部分に負荷を与えてしまうことを低減することができる。   Therefore, it is possible to reduce the accumulation of moisture and oil and fat content WO in the exhaust path 16 and to connect the inside of the heating cooker 1 and the outside of the heating cooker 1 through the exhaust path 16. When the air in the cooking chamber 2 or the heating chamber 9 undergoes volume expansion during the cooking process, water or oil and fat content WO accumulates in the exhaust path 16 and closes the exhaust path 16. Of the cooking chamber 2, the heating chamber 9, the door 8, the connecting portion between the cooking chamber 2 and the heating chamber 9, the connecting portion between the cooking chamber 2 and the door 8, etc. It is possible to reduce applying a load to the airtight portion.

なお、調理室2内には加熱手段10がないので、使用者は、調理工程終了後、調理室2内を容易に清掃することができる。それゆえ、排気経路16から調理室2内に流れ込んできた水分や油脂分WOを容易に拭き取ることができ、調理室2内を清潔に保つことができる。   In addition, since there is no heating means 10 in the cooking chamber 2, the user can easily clean the cooking chamber 2 after the cooking process is completed. Therefore, the moisture and oil / fat WO flowing into the cooking chamber 2 from the exhaust path 16 can be easily wiped off, and the cooking chamber 2 can be kept clean.

また、図1や図3に示すように、排気経路16の底面16aを、加熱調理器1から離れるに従い垂直上方へ傾斜するように構成することにより、排気経路16の側壁に結露して排気経路16の底面16aに流れ落ちた水分や油脂分WOが、排気経路16の底面16aに堆積するのをより低減することができるので、より良い。   Further, as shown in FIGS. 1 and 3, the bottom surface 16 a of the exhaust path 16 is configured to incline vertically upward as it is away from the heating cooker 1, so that dew condensation occurs on the side wall of the exhaust path 16 and the exhaust path The moisture and oil / fat content WO that has flowed down to the bottom surface 16a of the exhaust gas 16 can be further reduced from being deposited on the bottom surface 16a of the exhaust passage 16, so that it is better.

それから、図1に示すように、送風手段11を、加熱手段10と吸い込み孔15との間に配置することにより、送風手段11には、加熱手段10により高温に加熱された空気が直接供給されずに、加熱手段10により高温に加熱され被調理物3に接触して被調理物3に熱量を与えた後の空気が供給されるので、加熱手段10により高温に加熱された空気が、直接送風手段11を加熱することがない。それゆえ、加熱手段10により高温に加熱された空気が持つ熱量を、送風手段11に奪われることなく被調理物3に供給することができるので、被調理物3の調理性能が低下するのをより低減することができる。   Then, as shown in FIG. 1, by arranging the blowing means 11 between the heating means 10 and the suction hole 15, the air heated to a high temperature by the heating means 10 is directly supplied to the blowing means 11. Without being heated, the air heated to a high temperature by the heating means 10 and contacting the object to be cooked 3 to give heat to the object to be cooked 3 is supplied. The air blowing means 11 is not heated. Therefore, the amount of heat of the air heated to a high temperature by the heating means 10 can be supplied to the cooking object 3 without being taken away by the air blowing means 11, so that the cooking performance of the cooking object 3 is reduced. It can be further reduced.

また、送風手段11が高温状態になるのを低減することができ、送風手段11の耐久性を向上させることができる。   Moreover, it can reduce that the ventilation means 11 becomes a high temperature state, and the durability of the ventilation means 11 can be improved.

それから、図5に示すように、加熱手段10を、加熱室9内の調理室2の背面側に配置した場合、加熱手段10により加熱された空気は、調理室2の天面2b近傍を通過して扉8に供給され、その後、被調理物3に供給されることになる。   Then, as shown in FIG. 5, when the heating means 10 is arranged on the back side of the cooking chamber 2 in the heating chamber 9, the air heated by the heating means 10 passes near the top surface 2 b of the cooking chamber 2. Then, it is supplied to the door 8 and then supplied to the object 3 to be cooked.

そのため、加熱手段10により加熱された空気は、直接被調理物3を加熱せずに、調理室2の天面2bや扉8等を加熱した後、被調理物3を加熱することになるので、加熱手段10から空気が受ける熱量を直接被調理物3に供給することができず、効率的に被調理物3を加熱することができない。   Therefore, the air heated by the heating means 10 does not directly heat the object to be cooked 3 but heats the object to be cooked 3 after heating the top surface 2b and the door 8 of the cooking chamber 2, etc. The amount of heat received by the air from the heating means 10 cannot be directly supplied to the cooking object 3, and the cooking object 3 cannot be efficiently heated.

また、図6に示すように、加熱手段10および加熱室9を、調理室2の右側面側(左側面側でもよい)に配置した場合は、加熱室9の側面9bを介して焼き網6や受皿7の右片側が加熱手段10と近接するので、加熱手段10からの輻射熱や熱伝導により、焼き網6や受皿7の片側が、加熱手段10により加熱された空気により加熱されるよりもさらに加熱され、所定温度よりも高くなってしまうことがある。   In addition, as shown in FIG. 6, when the heating means 10 and the heating chamber 9 are arranged on the right side (or the left side) of the cooking chamber 2, the grill 6 through the side 9 b of the heating chamber 9. Since the right side of the tray 7 and the heating means 10 are close to each other, the one side of the grill 6 and the tray 7 is heated by the air heated by the heating means 10 by radiant heat and heat conduction from the heating means 10. Furthermore, it may be heated and become higher than a predetermined temperature.

焼き網6や受皿7の片側が所定温度よりも高くなってしまうと、焼き網6の所定温度よりも高くなってしまった部分の近傍に置かれた被調理物3は、焼き網6の所定温度の部分に置かれた被調理物3よりもよく焼けてしまうので、焼きムラが生じてしまう。   When one side of the grill net 6 or the tray 7 becomes higher than a predetermined temperature, the cooking object 3 placed in the vicinity of the portion of the grill net 6 that has become higher than the predetermined temperature is Since it burns better than the cooking object 3 placed in the temperature portion, baking unevenness occurs.

さらに、図6に示す場合では、加熱室9が右側面側に配置される分だけ加熱調理器1の幅が大きくなってしまい、加熱調理器1を設置するための投影面積が大きくなってしまうことになる。   Further, in the case shown in FIG. 6, the width of the heating cooker 1 is increased by the amount that the heating chamber 9 is arranged on the right side, and the projected area for installing the heating cooker 1 is increased. It will be.

そこで、図1に示すように、加熱手段10と加熱室9の一部または全部を調理室2の略上方に配置することにより、加熱手段10により加熱された空気を直接被調理物3に供給することができるので、加熱手段10により加熱された空気の熱量を被調理物3以外に奪われることを低減することができ、被調理物3の調理性能が低下するのをより一層低減することができる。   Therefore, as shown in FIG. 1, a part or all of the heating means 10 and the heating chamber 9 is disposed substantially above the cooking chamber 2 so that the air heated by the heating means 10 is directly supplied to the object to be cooked 3. Therefore, it is possible to reduce that the amount of heat of the air heated by the heating means 10 is deprived of other than the object 3 to be cooked, and to further reduce the deterioration of the cooking performance of the object 3 to be cooked. Can do.

また、焼き網6や受皿7は、加熱手段10と近接しないので、加熱手段10により加熱された空気により加熱されるよりもさらに加熱されることはなく、調理工程中や調理工程終了後でも、所定温度よりも高くなることがない。それゆえ、被調理物3の焼きムラを低減することができるとともに、焼き網6や受皿7の耐熱・耐久性を向上させることができる。   Moreover, since the grill 6 and the tray 7 are not close to the heating means 10, they are not heated further than the air heated by the heating means 10, and even during the cooking process or after the cooking process is finished, It does not become higher than the predetermined temperature. Therefore, it is possible to reduce uneven baking of the object to be cooked 3 and to improve the heat resistance and durability of the grill net 6 and the tray 7.

それから、肉や魚等のように油脂分の多い被調理物3を加熱調理すると、油脂が液体から気体へと状態変化を起こしたりするが、このとき、油煙が発生してしまう(油脂等は、約300℃の物体に接触すると液体から気体になると同時に、接触した物体に焦げついてしまうものである。この物体に焦げつくときに油煙が発生してしまう。例えば、本実施の形態では、被調理物3の下方にある受皿7等は調理工程中は約300℃であるため、この受皿7に油脂が滴下すると、油脂が焦げ付き油煙が発生する)。   Then, when the cooking object 3 with a high amount of fat and oil such as meat and fish is cooked, the fat and oil changes state from liquid to gas, but at this time, oily smoke is generated (oil and fat etc. When it comes into contact with an object at about 300 ° C., it becomes a gas from the liquid, and at the same time, it burns into the contacted object. Since the saucer 7 and the like below the cooked product 3 is about 300 ° C. during the cooking process, when the oil or fat is dropped on the saucer 7, the oil is burnt and oily smoke is generated).

油煙が発生した状態で送風手段11を動作させて加熱調理器1内の空気を循環させると油煙が被調理物3に付着してしまって調理性能を低下させてしまったり、調理室2や加熱室9の内壁や排気経路16の側壁等に油煙が付着して汚してしまうということが生じてしまう。   If the air blower 11 is operated in a state where oily smoke is generated and the air in the heating cooker 1 is circulated, the oily smoke may adhere to the object to be cooked 3 and the cooking performance may deteriorate, or the cooking chamber 2 or heating It may occur that oil smoke adheres to the inner wall of the chamber 9, the side wall of the exhaust passage 16, and the like and becomes dirty.

そこで、図7に示すように、油煙除去手段17を加熱室9や調理室2等、油煙が通過する部分に設けることにより、調理工程中に発生した油煙を除去することができる。   Therefore, as shown in FIG. 7, by providing the oil smoke removing means 17 in the heating chamber 9, the cooking chamber 2, or the like where oil smoke passes, the oil smoke generated during the cooking process can be removed.

それゆえ、油煙が被調理物3に付着して調理性能が低下したり、調理室2や加熱室9の内壁や排気経路16の側壁等に付着して汚してしまうのを低減することができる。   Therefore, it is possible to reduce the fact that oily smoke adheres to the object to be cooked 3 and the cooking performance deteriorates, or adheres to the inner wall of the cooking chamber 2 or the heating chamber 9 or the side wall of the exhaust passage 16 and becomes dirty. .

したがって、排気経路16が、排気経路16に付着した油脂により塞がれてしまって、調理室2および加熱室9内の空気が排気経路16を介して加熱調理器1外へ出て行かなくなるのをより低減することができる。   Therefore, the exhaust path 16 is blocked by the oil and fat adhering to the exhaust path 16, and the air in the cooking chamber 2 and the heating chamber 9 does not go out of the heating cooker 1 via the exhaust path 16. Can be further reduced.

それから、図8に示すように、調理室2内に、所定量の水を貯蔵する水容器19と、水容器19から供給される水を蒸発させる水加熱手段20、水容器19内の水を水加熱手段20へ供給する給水手段21から構成される蒸気発生手段18を設けることにより、調理工程において、水容器19の水を給水手段21により水加熱手段20に供給することができ、蒸気を発生させることができる。そのため、蒸気を与えながら被調理物3を加熱することができるので、被調理物3を加熱手段10により加熱された空気のみで加熱調理された場合よりも水分の多い調理状態にすることができる。   Then, as shown in FIG. 8, a water container 19 for storing a predetermined amount of water, water heating means 20 for evaporating water supplied from the water container 19, and water in the water container 19 are placed in the cooking chamber 2. By providing the steam generating means 18 composed of the water supply means 21 to be supplied to the water heating means 20, the water in the water container 19 can be supplied to the water heating means 20 by the water supply means 21 in the cooking process, and the steam is supplied. Can be generated. Therefore, since the to-be-cooked object 3 can be heated while giving steam, the to-be-cooked object 3 can be made into a cooking state with much water | moisture content than the case where only the air heated with the heating means 10 is cooked. .

それゆえ、被調理物3を水分の多い状態に調理したい使用者は、加熱調理器1を動作させる前に、所定量の水を入れて水容器19を所定の位置にセットすることにより、調理工程において調理室2内に蒸気を供給しながら被調理物3を調理することができ、加熱調理器1は水分の多い状態で調理された被調理物3を使用者に提供することができる。   Therefore, a user who wants to cook the object to be cooked 3 in a state where there is a lot of moisture, puts a predetermined amount of water and sets the water container 19 at a predetermined position before operating the heating cooker 1. The cooking object 3 can be cooked while supplying steam into the cooking chamber 2 in the process, and the heating cooker 1 can provide the user with the cooking object 3 cooked in a state of much moisture.

また、調理工程中において、水容器19から水加熱手段20に供給された水が蒸気となることにより、調理室2内の空気が体積膨張するので、排気経路16にも蒸気を供給することができ、排気経路16内を蒸気で洗浄することができる。   Further, during the cooking process, the water supplied from the water container 19 to the water heating means 20 becomes steam, so that the air in the cooking chamber 2 expands in volume, so that steam can also be supplied to the exhaust path 16. The exhaust path 16 can be cleaned with steam.

それゆえ、排気経路16内に油脂分が付着するのをより低減することができ、排気経路16が、排気経路16に付着した油脂により塞がれてしまって、調理室2および加熱室9内の空気が排気経路16を介して加熱調理器1外へ出て行かなくなるのをより一層低減することができる。   Therefore, it is possible to further reduce the adhesion of oil and fat in the exhaust passage 16, and the exhaust passage 16 is blocked by the oil and fat adhering to the exhaust passage 16, so that the inside of the cooking chamber 2 and the heating chamber 9 It can be further reduced that the air does not go out of the heating cooker 1 via the exhaust passage 16.

なお、図8に示す蒸気発生手段18は、所定量の水を貯蔵する水容器19と、水容器19から供給される水を蒸発させる水加熱手段20、水容器19内の水を水加熱手段20へ供給する給水手段21から構成されているが、調理室2内に蒸気を供給させることができるものであれば、図8に示す構成に限定されるものではない。また、蒸気発生手段18は加熱室9内に設けてもよい。   8 includes a water container 19 for storing a predetermined amount of water, a water heating means 20 for evaporating water supplied from the water container 19, and water in the water container 19 as water heating means. Although comprised from the water supply means 21 supplied to 20, if it can supply a vapor | steam in the cooking chamber 2, it will not be limited to the structure shown in FIG. Further, the steam generating means 18 may be provided in the heating chamber 9.

それから、所定量の水を入れて水容器19を所定の位置にセットし、被調理物3を調理室2内に収納せず、加熱調理器1を動作させる蒸気洗浄コースを設けることにより、加熱調理器1は、調理室2内に被調理物3がない状態で、蒸気を供給することになるので、調理室2や加熱室9、排気経路16等を蒸気により洗浄することができる。   Then, a predetermined amount of water is put in, the water container 19 is set in a predetermined position, the cooking object 3 is not stored in the cooking chamber 2, and a steam cleaning course for operating the heating cooker 1 is provided. Since the cooking device 1 supplies steam in the state where the cooking object 2 is not in the cooking chamber 2, the cooking chamber 2, the heating chamber 9, the exhaust passage 16 and the like can be washed with steam.

それゆえ、被調理物3を調理することにより調理室2や加熱室9、排気経路16等に付着した被調理物3の油脂や臭い等を、蒸気により除去することができるので、調理室2や加熱室9、排気経路16等に油脂や臭い等が付着するのをさらに一層低減することができる。   Therefore, by cooking the to-be-cooked object 3, oils and odors, etc. of the to-be-cooked object 3 attached to the cooking chamber 2, the heating chamber 9, the exhaust passage 16, etc. can be removed by steam. In addition, it is possible to further reduce the adhesion of fats and oils and odors to the heating chamber 9, the exhaust passage 16, and the like.

以上のように、本発明にかかる加熱調理器は、調理室内には加熱手段がない構成にすることができるとともに、加熱室内および調理室内の空気は加熱されて体積膨張しても、加熱室内や調理室内の加熱手段により加熱された空気が加熱調理器外へ漏れないように気密性を有する部分に負荷をかけることを低減することができ、且つ所定量の熱量を被調理物に与えることができるので、業務用の加熱調理器等の用途にも適用できる。   As described above, the heating cooker according to the present invention can be configured such that there is no heating means in the cooking chamber, and even if the air in the heating chamber and the cooking chamber is heated and volume-expanded, It is possible to reduce the load on the airtight portion so that the air heated by the heating means in the cooking chamber does not leak out of the heating cooker, and to give a predetermined amount of heat to the object to be cooked Therefore, it can also be applied to uses such as a commercial cooking device.

本発明の実施の形態1の加熱調理器の縦断面図The longitudinal cross-sectional view of the heating cooker of Embodiment 1 of this invention 同加熱調理器の空気の温度が低い場合の空気の流れを示す縦断面図Longitudinal sectional view showing the flow of air when the temperature of the air in the cooking device is low 同加熱調理器の別の例を示す図The figure which shows another example of the heating cooker 同加熱調理器の排気経路に油脂分が付着した状態を示す図The figure which shows the state which the fats and oils adhered to the exhaust path of the heating cooker 同加熱調理器の加熱手段を調理室の背面に配置した場合の縦断面図Longitudinal sectional view when the heating means of the heating cooker is arranged on the back of the cooking chamber 同加熱調理器の加熱手段を調理室の側面に配置した場合の横断面図Cross section when the heating means of the cooking device is arranged on the side of the cooking chamber 同加熱調理器の油煙除去手段を備えた縦断面図Longitudinal sectional view equipped with oil smoke removal means of the cooking device 同加熱調理器の蒸気発生手段を備えた縦断面図Longitudinal section with steam generating means of the cooking device 従来の加熱調理器の輻射で調理する場合の縦断面図Longitudinal section when cooking with radiation from a conventional cooking device 同加熱調理器の高温の空気で調理する場合の縦断面図Longitudinal section when cooking with hot air of the same cooking device

符号の説明Explanation of symbols

1 加熱調理器
2 調理室
2a 調理室の底面
3 被調理物
9 加熱室
9a 加熱室の底面
10 加熱手段
11 送風手段
14 吹き出し孔
15 吸い込み孔
16 排気経路
16a 排気経路の底面
17 油煙除去手段
18 蒸気発生手段
DESCRIPTION OF SYMBOLS 1 Heating cooker 2 Cooking chamber 2a Bottom surface of cooking chamber 3 Cooking object 9 Heating chamber 9a Bottom surface of heating chamber 10 Heating means 11 Blowing means 14 Blowout hole 15 Suction hole 16 Exhaust path 16a Exhaust path 16a Bottom of oil path 17 Oil smoke removing means 18 Steam Generation means

Claims (9)

被調理物を収納する調理室と、空気を加熱する加熱手段を有した加熱室と、前記加熱室の空気を前記調理室へ送り込む吹き出し孔と、前記調理室の空気を前記加熱室へ送り込む吸い込み孔と、前記吹き出し孔および前記吸い込み孔を介して前記調理室と前記加熱室の空気を入れ替える送風手段と、前記加熱室と接続された排気経路とを備えた加熱調理器。 A cooking chamber for storing an object to be cooked, a heating chamber having a heating means for heating air, a blow-out hole for feeding air from the heating chamber to the cooking chamber, and a suction for feeding air from the cooking chamber to the heating chamber A heating cooker comprising a hole, a blowing means for exchanging air in the cooking chamber and the heating chamber through the blowout hole and the suction hole, and an exhaust path connected to the heating chamber. 被調理物を収納する調理室と、空気を加熱する加熱手段を有した加熱室と、前記加熱室の空気を前記調理室へ送り込む吹き出し孔と、前記調理室の空気を前記加熱室へ送り込む吸い込み孔と、前記吹き出し孔および前記吸い込み孔を介して前記調理室と前記加熱室の空気を入れ替える送風手段と、前記吸い込み孔近傍に排気経路とを備えた加熱調理器。 A cooking chamber for storing an object to be cooked, a heating chamber having a heating means for heating air, a blow-out hole for feeding air from the heating chamber to the cooking chamber, and a suction for feeding air from the cooking chamber to the heating chamber A heating cooker comprising a hole, a blowing means for exchanging air in the cooking chamber and the heating chamber via the blowout hole and the suction hole, and an exhaust path in the vicinity of the suction hole. 前記加熱調理器内の空気を前記加熱調理器の外部へ排出するのは、前記排気経路のみであることを特徴とする請求項1または請求項2記載の加熱調理器。 The cooking device according to claim 1 or 2, wherein only the exhaust path discharges the air in the cooking device to the outside of the cooking device. 前記排気経路は、前記調理室の底面または前記加熱室の底面よりも上方に設けた請求項1〜3のいずれか1項に記載の加熱調理器。 The cooking device according to any one of claims 1 to 3, wherein the exhaust path is provided above a bottom surface of the cooking chamber or a bottom surface of the heating chamber. 送風手段を、加熱手段と吸い込み孔との間に配置した請求項1〜3のいずれか1項に記載の加熱調理器。 The cooking device according to any one of claims 1 to 3, wherein the air blowing means is disposed between the heating means and the suction hole. 加熱手段と加熱室の一部または全部を、調理室の略上方に配置した請求項1〜4のいずれか1項に記載の加熱調理器。 The cooking device according to any one of claims 1 to 4, wherein a part of or all of the heating means and the heating chamber is disposed substantially above the cooking chamber. 加熱室または調理室に油煙除去手段を設けた請求項1〜5のいずれか1項に記載の加熱調理器。 The cooking device according to any one of claims 1 to 5, wherein oil smoke removing means is provided in the heating chamber or the cooking chamber. 調理室または加熱室へ蒸気を供給する蒸気供給手段を設けた請求項1〜6のいずれか1項に記載の加熱調理器。 The cooking device according to any one of claims 1 to 6, further comprising steam supply means for supplying steam to the cooking chamber or the heating chamber. 蒸気洗浄コースを設けた請求項7に記載の加熱調理器。 The cooking device according to claim 7, wherein a steam cleaning course is provided.
JP2005069072A 2005-03-11 2005-03-11 Cooker Pending JP2006250461A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009240698A (en) * 2008-03-31 2009-10-22 Osaka Gas Co Ltd Grill deodorant method and grill with deodorant function
JP2010017276A (en) * 2008-07-09 2010-01-28 Mitsubishi Electric Corp Cooker

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009240698A (en) * 2008-03-31 2009-10-22 Osaka Gas Co Ltd Grill deodorant method and grill with deodorant function
JP2010017276A (en) * 2008-07-09 2010-01-28 Mitsubishi Electric Corp Cooker
JP4667490B2 (en) * 2008-07-09 2011-04-13 三菱電機株式会社 Cooker

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